Abstract
This paper describes a test baking and scoring system for Arabic bread and methods by which processing variables such as baking absorption, mixing time and sheeting thickness can be optimised. On the basis of an extensive range of experiments, baking absorption was judged to be best predicted by the proportion of water required to produce a consistency of 850 BU on the Farinograph. Similarly, dough mixing times were estimated as dough development time plus 1 min. Sheeting thickness was selected at 3 mm after evaluating a range from 2 to 6 mm. Using these techniques to optimise critical variables, a test baking procedure was developed. The method has an adequate degree of precision and it is capable of discriminating between flour samples. A major feature of the procedure described is a comprehensive and commercially relevant bread scoring system.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
